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Enjoy classic carrot cake without any of the guilt! This keto carrot cake is moist and flavorful with a silky smooth cream cheese frosting. Nobody will even know it's gluten-free, sugar-free, and made with almond flour. With this easy recipe, you can totally have your cake and eat it too!
There's nothing quite like a piece of cake. It's like everything right in the world covered in frosting! But if you're on the keto diet, it can be challenging to find a low-carb cake that tastes delicious. The last store-bought sugar free cake I tried was grainy and had this artificial sweetness that just wasn't satisfying at all. Which is why I decided to get in the kitchen and make a keto friendly carrot cake that tastes just as good as the original version, with none of the guilt!
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A traditional carrot cake recipe can have up to 50 grams of carbs per slice! But this low carb carrot cake recipe has only 5 grams of net carbs per slice - amazing right?
If a whole cake sitting around feels a bit dangerous to resist, it's no problem! This delicious keto carrot cake recipe also freezes well so you can make it and enjoy it for months!
I like to cut it into slices first and then freeze. This way I can thaw one slice at a time and enjoy! There's no need to break your ketogenic diet for a slice of cake. This one is keto-friendly and delicious!
👩🍳 Why This Recipe Works
- This low carb carrot cake only has 5 grams of net carbs per slice.
- Topped with delicious cream cheese frosting!
- Sugar-free, keto-friendly, and naturally gluten-free.
- Perfect for your sweet tooth AND your keto diet.
- You can make it into muffins or cupcakes!
- It will become your favorite cake in no time!
- Perfect anytime of year or for special occasions like Easter.
- Best keto carrot cake ever!
🥘 Ingredients
This easy keto carrot cake recipe is made with simple ingredients you can find at your local grocery store. See the recipe card below for detailed instructions and nutritional information!
Almond Flour: Almond flour is a bit pricier than all purpose flour or wheat flour. You can buy it in bulk at Costco for a cheaper price per ounce. You can also find it on Amazon. If you can't find almond flour then almond meal will work. I wouldn't recommend substituting coconut flour in this recipe. It isn't a 1:1 substitute for almond flour.
Baking Powder & Baking Soda: Both of these leaveners make the keto carrot cake batter rise.
Spices: Cinnamon & nutmeg gives you the same spice cake flavor of regular carrot cake.
Erythritol: There are plenty of sugar substitutes but I prefer erythritol for this healthy keto carrot cake. If you can't find it, you can also use a monk fruit erythritol blend. This is used to sweeten the frosting as well, and helps the cake taste sweet in a more natural way.
Eggs: Eggs give the keto cakes structure.
Olive Oil: Olive oil keeps the cakes moist and tender. If you don't have olive oil, canola, vegetable, or coconut oil are all good options.
Vanilla Extract: For that something extra - a little bit goes a long way and naturally sweetens this sugar-free cake!
Shredded Carrots: Grated carrots are essential for carrot cake. You can do this on a mandolin or with a grating disc on your food processor. This root vegetable has a natural sweetness perfect for cakes and treats.
Walnuts: Walnuts add great texture and nutty flavor. You can leave them out if you don't like them.
Cream Cheese: For that tangy sweet frosting you know and love!
Butter: Butter adds richness to the fluffy frosting. Make sure it's room temperature or it won't blend nicely.
Cream: Heavy cream thins the keto cream cheese frosting to a spreadable consistency.
📖 Variations
- Natural Sweetener: If you want to use a natural sweetener, coconut sugar is a great option. It will increase the carb count though.
- Keto Sweeteners: If you can't find erythritol or just don't like it, any 1:1 sugar substitute will work in its place.
- Nuts: Pecans or walnuts add a delightful texture. Choose your favorite!
- Keto Carrot Cake Muffins: If you want to make muffins instead of a layer cake, scoop the batter into a muffin tin and bake until a toothpick comes out clean. Be sure to use muffin liners for easy removal.
- Keto Carrot Cake Cupcakes: Follow the directions for muffins but top with cream cheese frosting.
🔪 Instructions
Preheat Oven, Mix Dry Ingredients: Preheat the oven to 340 degrees F / 170 C. Line two 6 inch round tins with parchment paper. This will make it easier to remove the cakes. You can also use 8-inch cake pans for a single layer cake - see the note in the tips below. In a medium bowl, mix together the almond flour, baking powder, baking soda, spices, and powdered erythritol.
Mix Wet Ingredients: In a separate bowl, whisk together the eggs, oil, and vanilla.
Combine Wet & Dry: Combine the wet and dry ingredients with the grated carrots and crushed walnuts. Stir well.
Bake: Divide the mixture between the two cake pans. Bake for 30-45 minutes until a toothpick comes out clean.
Let Cool: Remove cake layers from the oven and allow them to cool in the tin for 10 minutes. Turn them onto a cooling rack to cool.
Make The Sugar-Free Cream Cheese Frosting: Place the cream cheese, butter, cream, erythritol, and vanilla into a food processor and blend until smooth. You can also use an electric hand mixer to make the frosting.
Assemble: Use a slicing knife to cut the tops off the cold cakes to level. Place one layer of cake on a serving plate and top with a layer of frosting.
Finish And Serve: Top with the remaining layer of cake and use the remaining frosting on top. Sprinkle with chopped walnuts.
❓ Recipe FAQs
Are carrots keto-friendly?
Carrots can be enjoyed on a keto diet but not in large quantities. They're higher in natural sugars which makes them high in carbs. One carrot contains around 5 grams of net carbs which can add up quickly.
How should I store sugar-free carrot cake?
Sugar-free cakes dry out faster than sugar-laden cakes. For this reason, it's important to store the cake in an airtight container on the counter or in the refrigerator. It will keep in the fridge for up to 1 week, and on the counter for about 2 days.
Can I freeze keto carrot cake?
Yes! Carrot cake freezes very well. You can freeze the cake whole, but I find it easier to freeze in slices. Place the slices on a sheet pan and freeze for 45 minutes. Place the frozen slices into a freezer bag and label. Use within 3 months for best results. Thaw the slice of cake at room temperature before serving.
Can I substitute another flour in place of almond flour?
No, almond flour is not a 1:1 substitute with other 1-ingredient flours. Coconut flour soaks up moisture quickly and needs far less for the same recipe. And a gluten free flour or all purpose flour wouldn't be as low carb as almond flour.
💭 Expert Tips
- Be sure to line the pans with parchment paper. The cakes will come out clean and easy. I like to cut out rounds a little smaller than the pans.
- If you want to frost the sides of the cake, double the frosting recipe.
- If you aren't on a low carb diet, you can use regular sugar in place of erythritol.
- Use fresh carrots and grate them. Matchstick carrots are not fine enough.
- Make sure all ingredients are at room temperature before starting to mix your wet and dry ingredients
- This cake can also be made in a single layer in an 8 inch round cake pan
- Wait until the cakes are completely cool before frosting. Otherwise, you will have frosting soup!
